Fermentation of Corn for Nigerian Agidi

Abstract

ABSTRACT Agidi, a Nigerian food made from corn, was prepared by the traditional Nigerian method and by a modified procedure in which fermented corn was used. The fermented agidi (with or without pH adjustment of the corn) was significantly higher (P < 0.05) in tryptophan and lysine than the nonfermented agidi. Sensory analyses indicated that flavor for the fermented (either pH adjusted or not) had a score greater than average (scale of 1 to 5, with 5 being the highest on the desired scale). However, since total sensory score (total points for color, firmness, acidity and flavor) was less than the traditional agidi, blending of the two is indicated for best acceptance and nutrition.